Crumbed buttermilk chicken
Buttermilk is a fantastic ingredient that can be turned into fluffy pancakes, a tangy salad dressing or, as in this recipe, a tenderising marinade for fried chicken. You can use chicken breast if you prefer, or salmon fillet.
Ingredients
6 skinless chicken thighs, cut in half
300ml buttermilk
1 tsp hot paprika
1 garlic clove, crushed
1 tsp sea salt plus extra to season
140g bread crumbs
25g sesame seeds
400ml vegetable oil
Method
Trim the thighs of any bone or sinew.
Pour the buttermilk into a bowl and add the paprika, garlic and salt.
Mix the thighs through the buttermilk and marinate for a minimum of two hours – overnight is best. Mix the bread crumbs with the sesame seeds in a medium bowl.
Crumb the chicken, coating each piece well, then refrigerate for an hour. Heat the oil to 170C. Test it by putting a bread cube into the hot oil – if it browns quickly it is hot enough.
Cook the chicken in batches until crisp and golden. Season well with salt and serve immediately.
Suggestion: Serve with Frank's panch phoran spicy potatoes.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/crumbed-buttermilk-chicken-20151013-44fl2.html